dinner
Roast Quail
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 170. The excerpt below is the record exactly as published.
ROAST QUAIL Clean the quail thoroughly, cover with thin slices of bacon; sea- son and put in a buttered bag, adding a little butter. Cook for eight minutes. ROAST CHICKEN Prepare the chicken as usual; spread over the breast butter or drippings; put in a paper bag; fold in the end and fasten with clips. Cook on a grid shelf in a moderately hot oven for about forty minutes, with potatoes if desired. Serve with a brown sauce made from the juices in the bag. 453 PAPER-BAG COOKERY fJ'X'oIfJu^ CHICKEN SAUTt Take the legs and wings of a chicken and season
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